Crab Cake Egg Rolls

Crab Cake Egg Rolls:--
85 g cream cheese, softened
2 tbsp Best Foods mayonnaise
2 tbsp sour cream
1 tsp SIDS HOT WORCESTER SAUCE
1 tsp Old Bay Seasoning
¼ tsp ground white pepper
1 cup cheddar cheese, grated
500 g crab meat or surimi
16 large egg roll or spring roll wrappers
1 egg
Rice bran oil
Spring onions
Sriracha Old Bay Aioli:--
1 cup Best Foods mayonnaise
1 tbsp Sriracha
½ tsp Old Bay seasoning
⅛ tsp salt

Make Crab Mixture
In a large mixing bowl, beat cream cheese well. Add mayonnaise and sour cream, blending well.
Add SIDS HOT WORCESTER SAUCE, Old Bay and white pepper, blend again.
Add shredded cheese and crab meat, (or surimi) fold in by hand using a spatula. Set aside.
Set up a workstation with egg roll wrappers, keeping unused wrappers covered with a damp paper towel or tea towel. Beat egg with 1 tablespoon water.
Arrange egg roll wrapper like a diamond. Baste edges with egg wash. Place approximately ½ cup of crab mixture in the centre. Roll up the bottom, fold in sides, then continue to roll.
Freeze crab cake egg rolls for a minimum of 2 hours, but no longer than 3 months. Seperate in freezer safe container using baking paper or wax paper to prevent sticking.
Fry Egg Rolls
Heat 10 cm of oil to 150°C in a deep fryer or heavy bottom sauce pan. Add 2-3 eggs rolls at a time depending on the size of your pot.
Fry for 2 minutes on each side, until lightly browned.
Remove to a wire rack positioned over paper towels to drain.
Make Dipping Sauce
In a small bowl, whisk together mayonnaise, Sriracha, Old Bay Seasoning and salt.
Cover and refrigerate until ready to serve.
Garnish egg rolls with sliced spring onions and Sriracha aioli.